Homemade Panko Recipes

HOMEMADE PANKO (JAPANESE BREAD CRUMBS)

Homemade Panko (Japanese Bread Crumbs) image

I was cooking with a Japanese friend, and she told me how easy it is to make your own Panko. I can't believe I've been buying it all this time :-)

Provided by Random Rachel

Categories Japanese

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

2 slices fresh white bread
1 slice fresh white bread

Steps:

Carefully trim only the brown crust from fresh white bread.
Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used.
When it is dried out, crumble gently using your fingers.
Use as desired.

HOMEMADE PANKO BREAD CRUMBS

Homemade Panko Bread Crumbs image

This recipe is from Bellaonline.com. I don't use them, much, but a lot of people do. Here is your chance to contron the ingredients in yours. Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.

Provided by Jim in Washington

Categories Breads

Time 23m

Yield 3-4 Cups

Number Of Ingredients 2

Ingredients

1 loaf white bread, or
if you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup

Steps:

Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
Immediately remove bread crumbs from oven and allow them to cool.
Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.

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